| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Hmong |
Campanile |
4 |
servings |
INGREDIENTS
| 1 |
|
Monkfish or burbot weighing 1 kg. |
| 2 |
|
Spoonfuls of olive oil. |
| 1 |
|
Bouquet garni. |
| 1 |
|
Head fennel. |
| 1 |
lg |
Onion. |
| 2 |
l |
Water. |
| 1 |
|
Liqueur cup of Pastis. |
|
|
Aioli |
| 20 |
sl |
Grilled or toasted bread. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Prepare the fish stock: peel and finely chop the onion, wash and cut the
fennel in thin strips. Fry these vegetables lightly in the oil. When they
are golden, add the central bone of the fish and the bouquet garni. Cover
with water. Season. Simmer for about 25 minutes, then skim.
2 When the stock is ready, strain the liquid, add the cup of Pastis and
return to the heat.
3 Cut the fish into cubes and put in the stock. Cook over a low heat for
10 minutes.
4 When the fish has turned white, remove it carefully with a skimming
ladle. Reduce the stock to two-thirds, add the aioli and stir to thicken
the sauce. Pour the soup over the fish pieces, and decorate with the
toasted bread. Serve hot.
Campanile tip:
Ask your fishmonger to remove the central bone from the fish. Once you have
added the aioli to the soup, make sure it does not boil.
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